Go steady with me

Via Execonn.com

Below is a science fair project that my granddaughter did for 2006. In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference.

These are the pictures that were actually submitted with the project. Some of them were created with photoshop for the science fair presentation from the original photos, so the display would be consistant and easy to follow. The actual original photos are posted at the bottom with thumbnails. They are thumbnailed because the original photos were extremely high resolution. — Marshall Dudley

For more photo’s and information, please visit http://www.execonn.com/sf/

Via Natural News:

Many studies conducted throughout the world have repeatedly highlighted the deleterious effects of microwave ovens on human health. In fact microwave ovens are so dangerous that they were banned in Russia from 1976 to 1987. Twenty years of thorough research by Russian scientists convinced them that the dangers of the devices outweighed the benefits in cooking time. This experiment further verifies their findings.

Via Relfe.com

After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic teams:

1. Heating prepared meats in a microwave sufficiently for human consumption created:

d-Nitrosodiethanolamine (a well-known cancer-causing agent)

Destabilization of active protein biomolecular compounds

Creation of a binding effect to radioactivity in the atmosphere

Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;

2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way.

3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
4.Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood.

6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems capacity to protect itself against cancerous growth.

7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system.

8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function

9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:

A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics

Destruction of the nutritional value of nucleoproteins in meats

Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)

Marked acceleration of structural disintegration in all foods.

The change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. These are mutations that are unknown in the natural world. Ordinary cooking also causes the formation of some radiolytic compounds (which is no doubt one reason why it is better to eat plenty of raw food), but microwaving cooking causes a much greater number. This then causes deterioration in your blood and immune system.

Two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changes food nutrients. Hertel previously worked as a food scientist for several years with one of the major Swiss food companies. He was fired from his job for questioning procedures in processing food because they denatured it. He got together with Blanc of the Swiss Federal Institute of Biochemistry and the University Institute for Biochemistry.

They studied the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. “These results show anaemic tendencies. The situation became even more pronounced during the second month of the study”.

Clearly, one singular study done with one singular plant shows us that microwaves are dangerous. How the fuck does a microwave alter the structure of water? Or the ENERGY. PLANTS DON’T GET THEIR ENERGY FROM WATER FFS. A microwave gives energy to a molecule that is of the frequency that makes it rotate faster, thus generating heat. That’s all.

(Source: usahitman.com)

Go steady with me

Microwaves are fucking us up.